Braise them....put them into a dutch oven, brown them well on all sides, drain off the grease, add wine, broth, beef broth water....whatever,,,and sliced onion, salt pepper, garlic....and simmer until tender....again drain off the grease. Or simmer for half an hour or so.....and then grill....but they will be sort of tough....but flavorful Greasy and tough.....good for the start of soup. you did mean beef ribs didn't you?? Linda C

Posted by foodonastump "So couldn't this "potential difference for more energy to transfer" have an effect on not just the braising liquid, but also on the meat that's in the vessel? Or was America's Test Kitchen completely dillusional when they experimented with cooking pot roast in a dutch oven, in an oven at various temperatures and found: "We then tested higher temperatures to reduce the cooking time. Heat levels at above 350 degrees boiled the meat to a stringy, dry texture because the exterior of the roast overcooked before the interior was cooked and tender. The magic temperature turned out to be 300 degrees - enough heat to keep the meat at a low simmer while high enough to shave a few more minutes off the cooking time." Excellent questions. First, It seems to me that we can all accept that: 1. To the meat in the liquid inside the vessel, it makes no difference where the 212F heat comes from. By the very definition of thermal energy, there is no difference between heat from the oven, stove, coal, candle, -------. 2. However, to the meat, how long the meat stays in the 212F will make a difference. To tenderize the meat, it is important to cook it long, in the ATK experiment, as they stated, they cook the meat at 350 but shorter time, therefore some of the meat is tougher. "By the way, the oven cooking time for their pot roast is 3.5-4 hours after the liquid comes to a simmer, stove top. And yes, with an internal temperature of 210 degrees they themselves called the roast "overcooked", in quotes. In other words it was a desirable result in this case. Again, unless they're dilussional, it sure sounds to me like there's 212, and then there's 212. And that generations of cooks weren't wrong. " I don't think that generation of cooks were wrong. Cooking with a covered Dutch oven inside an oven will produce wonderful results. Whether that will have more delicious end results than doing it with the Dutch oven on the stove top is my question. "Last note - you asked why do it in the oven rather than stove-top. ATK found what LindaC mentioned above: "After a few rounds of stovetop cooking, we felt that it was too difficult to maintain a steady, low temperature, so we began pot-roasting in the oven, starting out at 250 degrees. This method required no supervision, just a turn of the meat every 30 to 40 minutes to ensure even cooking." I can understand that. For the purpose of the repeatability of the experiment, as in any experiment, it is important to maintain recordable and verifiable environmental conditions, and that is much easier done in an oven which has a limiting thermostat. There is no practical way to do that on the stove top. However, I am not sure for everyday cooking anyone would have a problem to get the Dutch oven to be on simmering low-fire setting on the stove top. ---------------------------------------------- BTW, ATK has provided much very useful and important information to the public, however, most of their tests are done in somewhat informal settings. To confirm a true test of 350F vs. 300F in the quality of the meat, I believe the experiment must be done in an oven with an electronic PID type of thermostat which has the ability to control the environment to 0.1 F resolution. Mechanical bi-metal or capillary hydraulic type of thermostats in normal ovens can vary as much as 30F to 50F. Humidity of the cooking environment should be monitored, and a chart recorder should be in operation to record temperature swings throughout the entire cooking time. Because testing by individuals chewing is highly unreliable, it depends on subjectivity, and where the meat from the same cut is taken for the chewing. Proper way to do it perhaps would be using a durometer tester. Finally, no test result is to be considered conclusive until the same test is performed by another independent testing facility. Bottom line: Stewing using a Dutch oven in an oven will make wonderful and delicious stew. However, beef "tenderness" cooked at 212 F is very different texturally than beef tenderness cooked at 135F. dcarch

I just made some and thought I would share Fricassee 1-2 lb small cubed stew meat, or chicken breasts cubed(you can make this with cut up chicken pieces too just what ever you prefer cook longer if you use whole bone in pieces) 1/2 cup flour(or enough to coat your meat well) 1can cream of onion soup 1can cream of mushroom soup(any of them) fresh sliced mushrooms(optional) fresh baby carrots or sliced carrots (optional) Tonys Cajun seasoning 2 tbs worchestershire sauce garlic salt 2 tbs olive oil 1 large onion chopped in large chunks 1 cup wine (white or blush is what I use) 2 soup cans of water. In a large dutch oven type pot add the oil and get it hot then add the onion and mushroom. Put the meat in a ziplock bag with the flour and shake it up well to coat meat. Dump meat and flour in the pot. Cook till onions start to wilt and meat is browning >stir often.. Add the wine to deglaze the pot and stir well scraping off the bottom of the pot. Add all the rest of the ingredients and season to taste. Cook on med low heat stiring often till meat is done and tender about an hour or so. Cook a pot of rice separately and serve the fricassee over the cooked rice in individual plates. This method does not require you to make a roux� it makes its own roux with the flour on the meat and the olive oil. If you like more roux feel free to add a little. another optional addition I use is the baby red potatoes cut in half or 4ths. If you do not care for carrots or mushrooms you do not have to use them.

Thanks, all (and Mimsic for getting my tortured attempt at humor!). I was too late to retrieve the packaging--for once, my husband dumped the trash sooner rather than later--so I don't know if it was mislabeled or if I just didn't see the "boneless" part. I'll read more carefully next time. The recipe came out pretty good. I probably should have adjusted the amounts, since the absence of bone gave me more meat to work with, but it was definitely edible. I'll try it again with actual ribs, for sure. It was very hearty. I also made the chocolate pound cake that was part of that menu suggestion, and that was good, too. I'd try that again with different chocolate chips for a richer flavor. Tinker, tinker. Thanks again for the brief course in ribology.